Diabetic Thursday

If it's Thursday - and it looks like it is - then it's time for six delicious diabetic recipes. Yes, diabetic food can be delicious. These recipes prove it. Enjoy!

FRUIT SCONES

Yield: Makes 18; Serving Size: 1 scone

Source: Great Healthy Food - Diabetes; View Online: http://diabeticgourmet.com/recipes/html/616.shtml

Ingredients

1 cup all-purpose white flour

1 cup whole wheat flour

2-1/4 teaspoons baking powder

Pinch of salt

1/4 cup soft margarine (at room temperature)

2 tablespoons granulated sugar

1/3 cup raisins

2/3 cup skim milk (keep 2 teaspoons aside for brushingthe tops of the scones before baking)

Directions

Preheat the oven to 425 degrees F.

Sift the flours into a bowl with the baking powder and salt, tipping any leftover bran into the sifted mixture. Lightly rub in the margarine with your fingertips until the mixture has the consistency of fine bread crumbs. Mix in the sugar and raisins (the same quantities of dried mixed peel can be used instead) and add the milk a little at a time, mixing well until a soft dough is formed. Turn out onto a lightly floured board and roll out to a thickness of 3/4 inch. Using a 1-1/2-inch pastry cutter, cut out the scones, re-rolling the leftover dough as necessary until you have used it all. Place the scones on a lightly greased baking sheet, brush the tops with a little skim milk to glaze, and bake near the top of the oven for 15 - 20 minutes until golden. Cool on a wire rack until the scones are just warm, then serve.

Nutritional Information Per Serving: Calories: 78 ; Protein: 2 g ; Fat: 2 g ; Sodium: 157 mg; Cholesterol: 0 mg ; Dietary Fiber: 1 g ; Carbohydrates: 14 gExchanges: 1 Starch, 1/2 Fat

CHICKPEA SALAD

Yield: 2 servings

Source: Diabetes Cookbook for Dummies

Online Recipe: http://diabeticgourmet.com/recipes/html/622.shtml

Ingredients

1-1/2 cups canned chickpeas, drained and rinsed

1/4 cup celery, chopped

1/4 cup red pepper, chopped

1/4 cup red onion, chopped

1/8 teaspoon salt

1/8 teaspoon white pepper

2 tablespoons lowfat mayonnaise

Pita bread or mixed greens

Directions

In a bowl, coarsely mash the chickpeas.

Add the celery, red pepper, onion, salt, pepper, and mayonnaise and toss well.

Serve over pita bread or mixed greens.

Nutritional Information Per Serving: Calories: 206; Protein: 10 g; Fat: 3 g; Sodium: 641 mg; Cholesterol: 0 mg; Carbohydrates: 35 g; Exchanges: 1-1/2 Starch, 1-1/2 Very Lean Meat, 1/2 Fat

ARTICHOKE, SHRIMP, AND ROASTED RED PEPPER PIZZA

Yield: 8 servings (1 piece per serving)

Source: The Diabetes Snack, Munch, Nibble, Nosh Book

Book Info: http://diabeticgourmet.com/book_archive/details/1.shtml

View recipe: http://diabeticgourmet.com/recipes/html/889.shtml

Ingredients

1 homemade or store-bought pizza crust

1 cup water-packed artichoke heart quarters, well drained

1 cup pizza sauce

1-1/2 cups cooked shrimp

1/4 cup roasted red pepper, chopped

2 tablespoons grated Parmesan cheese

Directions

Preheat the oven to 425 degrees F.

Spray a large baking sheet or pizza pan with nonstick spray.

Lightly sprinkle with cornmeal, if desired.

If making the crust, transfer the dough to the pan. Stretch and shape the dough by hand and/or with rolling pin into a 12-or 13-inch circle or 11-by 14-inch rectangle. If using store-bought crust, place it on the pan.

Remove and discard any coarse outer leaves from the artichoke hearts. Coarsely chop the hearts.

Spread the pizza sauce over the crust. Sprinkle with artichoke hearts evenly over the crust. Sprinkle on the shrimp, then the chopped pepper. Top with cheese.

If using homemade crust, bake for 12 to 15 minutes.

If using purchased crust, bake according to package directions, or until the pizza begins to brown at edges.

Cut into 9 rectangles or wedges and serve.

Nutritional Information Per Serving: Calories: 164; Protein: 10 g; Fat: 3 g; Sodium: 559 mg; Cholesterol: 49 mg; Dietary Fiber: 2 g; Sugars: 3 g; Carbohydrates: 24 g; Exchanges: 1 Starch, 1 Vegetable, 1 Lean Meat

CHICKEN SCAMPI

Yield: 4 servings

Serving Size: 1/4 of recipe

Source: Diabetes Cookbook for Dummies

Author: Alan Rubin

Find this recipe at: http://diabeticgourmet.com/recipes/html/484.shtml

Ingredients

1/4 teaspoon pepper

2 cloves garlic, minced, divided

1/4 teaspoon salt

2 tablespoons roughly chopped fresh oregano

1/4 cup roughly chopped fresh parsley

3 tablespoons lemon juice

1/4 cup white wine, divided

5 skinless, boneless chicken breast halves, 4 ounces each, cut into 1-inch strips

1 tablespoon olive oil

1/4 cup chicken stock

1 tablespoon butter

1/2 cup Roma tomatoes, diced

Salt and pepper to taste

3 tablespoons grated Parmesan cheese

Directions

Combine the pepper, half the garlic, the salt, oregano, parsley, lemon juice, and half of the wine in a resealable plastic bag.

Add the chicken. Mix gently to coat the chicken with the marinade. Marinate in the refrigerator for several hours (overnight is best).

When ready to cook the chicken, preheat the broiler, on low if your range has this setting. Remove the chicken from the marinade (save the remaining marinade) and place in a shallow pan.

Broil 8 inches from the heat, turning once, until the chicken is no longer pink inside (about 15 minutes).

While the chicken is broiling, heat the olive oil in a saute pan. Saute the remaining garlic, until fragrant, but not browned.

Add the remaining white wine to the saute pan and scrape to remove any bits on the pan. Add the remaining marinade and chicken stock. Bring to a boil. Reduce the sauce by half. Stir in the butter and tomatoes. Season with salt and pepper, as needed. Pour the sauce over the chicken. Top with the Parmesan cheese.

Nutritional Information Per Serving: Calories: 241; Protein: 31 g; Fat: 11 g; Sodium: 496 mg; Cholesterol: 89 mg; Carbohydrates: 3 g; Exchanges: 4 Very Lean Meat, 1/2 Medium-Fat meat, 2 Fat

TROPICAL BANANA-PINEAPPLE PIE

Yield: 10 servings

Found online at http://diabeticgourmet.com/recipes/html/1100.shtml

Ingredients

Pastry for single crust 9-inch pie

2 packages (8 oz. each) reduced-fat cream cheese, softened

1/2 cup Equal Spoonful or Granulated*

1 container (8 oz.) light whipped topping, thawed if frozen

1 can (8 oz.) crushed pineapple, well drained

1/4 cup flaked coconut, divided

1/2 teaspoon rum extract

2 medium ripe bananas, cut into 1/2-inch thick slices

1 tablespoon chopped pecans

* May substitute 12 packets Equal sweetener

Directions

Preheat oven to 375F.

Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce side and bottom of pastry with tines of a fork.

Bake 10 to 12 minutes or until lightly browned. Cool completely on wire rack.

Meanwhile, beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined. Gradually mix in whipped topping, pineapple, 3 tablespoons coconut and rum extract.

Place half of cream cheese mixture over pie crust. Arrange banana slices in single layer. Top with remaining cream cheese mixture. Sprinkle top of pie with remaining 1 tablespoon coconut and chopped pecans.

Refrigerate 2 to 3 hours before serving.

Nutritional Information (Per Serving): Calories: 272; Protein: 6 g; Sodium: 199 mg; Cholesterol: 29 mg; Fat: 16 g; Carbohydrates: 26 g; Exchanges: 1-1/2 starch, 1/2 fruit, 3 fat

PUMPKIN POLKA DOT COOKIES

Yield: Makes about 4 dozen. Serving size: 1 cookie

View Online: http://diabeticgourmet.com/recipes/html/879.shtml

Source: Equal

Ingredients

1/2 cup stick butter, softened

1-1/4 cups Equal Spoonful*

3 tablespoons light molasses

1 cup canned pumpkin

1 egg

1-1/2 teaspoons vanilla

1-2/3 cups all-purpose flour

1 teaspoon baking powder

1-1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup mini semi-sweet chocolate chips

* May substitute 30 packets Equal sweetener

Directions

Beat butter, Equal and molasses until well combined. Mix in pumpkin, egg and vanilla until blended. Gradually stir in combined flour, baking powder, spices, baking soda and salt until well blended. Stir in chocolate chips.

Drop by teaspoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 11 to 13 minutes or until light golden brown. Remove from baking sheet and cool completely on wire rack.

Store in airtight containers at room temperature.

Nutritional Information (Per Serving): Calories: 57; Protein: 1 g; Sodium: 51 mg; Cholesterol: 9 mg; Fat: 3 g; Carbohydrates: 7 g; Exchanges: 1/2 starch, 1/2 fat

Diabetic Delights

If it's Thursday, it must be time for more diabetic recipes! And today, it's a two-for; I entered an earlier diabetic meal post this morning, and the one you're reading here in the afternoon! Twice the diabetic recipes. Consider this one your (ahem...) just desserts.

So many people, when first diagnosed as diabetic (or when someone they love is first diagnosed), think that their food will be boring, and that there will never be anything to snack on. While food changes do need to be made, food doesn't need to be boring. You can even (GASP!) have an occasional snack. Here are a few. Enjoy!

CHERRY ALMOND BARS

Yield: 16 bars; Serving Size: 1 Bar

View Online: http://diabeticgourmet.com/recipes/html/615.shtml

Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

2/3 cup reduced-fat margarine

2 tablespoons granulated sugar

2/3 cup ground almonds

1/3 cup, plus 2 tablespoons candied cherries, finely chopped

1 large egg, beaten

3/4 cup skim milk

1 teaspoon almond extract

DirectionsPreheat the oven to 325 degrees F. Lightly grease and line a jelly-roll pan with parchment paper.

Sift the flour and baking powder. In a large bowl, cream the margarine and sugar until light and fluffy. Stir in the ground almonds and cherries.

Mix the beaten egg with the milk and almond extract, and gradually beat into the creamed margarine and sugar, adding a little of the flour mixture if there is any sign of curdling.

Beat in the rest of the flour mixture, turn into the prepared pan and bake for about 35 minutes or until a skewer inserted in the center comes out clean.

Remove the lining paper, allow to cool on a wire rack and when completely cool, cut into bars or squares before serving.

Nutritional Information Per Serving: Calories: 130 ; Protein: 3 g ; Fat: 5 g ; Sodium: 106 mg;Cholesterol: 14 mg ; Dietary Fiber: 1 g ; Carbohydrates: 18 g; Exchanges: 1 Starch, 1 Fat

LEMON CHIFFON PIE

A quick and easy lemon dessert bursting with lemon flavor. The perfect ending to a meal.

Serves: 8

Ingredients

1 cup evaporated milk

1 (.25 ounce) envelope unflavored gelatin

1/2 cup water

3 tablespoons fresh lemon juice

3/4 cup Splenda No Calorie Sweetener, Granulated

3/4 teaspoon grated lemon rind

1/4 teaspoon lemon extract

1 (9 inch) graham cracker crust

Directions

Pour evaporated milk in a mixing bowl; place in freezer until ice crystals form (about 30 minutes).

Sprinkle gelatin over water and lemon juice in a small saucepan; let stand 1 minute. Stir in Splenda Granulated Sweetener and cook over medium heat, stirring constantly, 2 minutes or until gelatin dissolves. Stir in lemon rind and lemon extract.

Beat evaporated milk at high speed with an electric mixer until soft peaks form (about 5 minutes). Gradually add gelatin mixture, beating at high speed until mixture is combined. Do not over beat.

Pour mixture into crust; cover and chill 1 hour or until set.

Nutritional Information (Per Serving): Calories: 160; Protein: 2 g; Sodium: 170 mg; Cholesterol: 0 mg; Fat: 7 g; Saturated Fat: 1.5 g; Dietary Fiber: 1 g; Sugars: 13 g; Carbohydrates: 22 g

TROPICAL BANANA-PINEAPPLE PIE

Yield: 10 servings

Found online at http://diabeticgourmet.com/recipes/html/1100.shtml

Ingredients

Pastry for single crust 9-inch pie

2 packages (8 oz. each) reduced-fat cream cheese, softened

1/2 cup Equal Spoonful or Granulated*

1 container (8 oz.) light whipped topping, thawed if frozen

1 can (8 oz.) crushed pineapple, well drained

1/4 cup flaked coconut, divided

1/2 teaspoon rum extract

2 medium ripe bananas, cut into 1/2-inch thick slices

1 tablespoon chopped pecans

* May substitute 12 packets Equal sweetener

Directions

Preheat oven to 375F.

Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce side and bottom of pastry with tines of a fork.

Bake 10 to 12 minutes or until lightly browned. Cool completely on wire rack.

Meanwhile, beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined. Gradually mix in whipped topping, pineapple, 3 tablespoons coconut and rum extract.

Place half of cream cheese mixture over pie crust. Arrange banana slices in single layer. Top with remaining cream cheese mixture. Sprinkle top of pie with remaining 1 tablespoon coconut and chopped pecans.

Refrigerate 2 to 3 hours before serving.

Nutritional Information (Per Serving): Calories: 272; Protein: 6 g; Sodium: 199 mg; Cholesterol: 29 mg; Fat: 16 g; Carbohydrates: 26 g; Exchanges: 1-1/2 starch, 1/2 fruit, 3 fat

PEACH-ALMOND UPSIDE-DOWN CAKE

Makes: 8 Servings

Source: 1,001 Delicious Recipes for People with Diabetes

Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml

View Online: http://diabeticgourmet.com/recipes/html/608.shtml

Ingredients

1 can (8-1/4 ounces) peaches in juice, well drained

1/2 cup unsweetened applesauce

5-1/2 teaspoons Equal for Recipes or 18 packets Equal sweetener

1 egg

1/2 teaspoon vanilla

1 cup cake flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/8 - 1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup reduced-fat buttermilk

1/4 cup sliced almonds

Directions

Cut peach slices into thirds; arrange in bottom of lightly greased 8-inch round pan.

Mix applesauce, Equal for Recipes, egg, and vanilla until smooth in medium bowl. Mix in combined flour, baking powder, baking soda, cinnamon, nutmeg, and salt alternately with buttermilk, beginning and ending with dry ingredients. Pour batter over peach slices in pan.

Bake at 350 degrees F. until cake is browned and toothpick inserted in center comes out clean, about 20 minutes.

Invert cake immediately onto serving plate. Cool 10 to 15 minutes; and sprinkle with almonds.

Nutritional Information Per Serving: Calories: 136; Protein: 6 g; Fat: 2.6 g; Sodium: 207 mg; Cholesterol: 27 mg; Carbohydrates: 20 g; Exchanges: 1/2 Fruit, 1 Bread, 1/2 Fat

BLUEBERRY CHEESECAKE BARS

Serves: 20

Ingredients

1-1/4 cups graham cracker crumbs

1/4 cup Splenda No Calorie Sweetener, Granulated

1/3 cup light butter, melted

12 ounces reduced fat cream cheese, softened

2/3 cup Splenda No Calorie Sweetener, Granulated

2 large eggs

1/3 cup reduced-fat sour cream

2 teaspoons vanilla extract

3/4 cup fresh or frozen blueberries

1/4 cup reduced-sugar apricot preserves

1 tablespoon water

Directions

Preheat oven to 350 degrees F. Spray an eight-inch square pan with vegetable cooking spray. Set aside.

Combine graham cracker crumbs, Splenda Granulated Sweetener, and butter, mixing well. Firmly press mixture evenly in bottom of prepared pan. Bake 5 minutes. Remove from oven; set aside.

Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add Splenda Granulated Sweetener, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan. Bake for 30 to 35 minutes, or until firm. Remove from oven and cool on a wire rack for 30 minutes. Cover and chill 2 hours.

Topping Directions: Combine apricot preserves and water in a small saucepan. Cook over medium heat, stirring constantly until jam melts. Spread over filling; cut into bars.

Nutritional Information (Per Serving): Calories: 100; Protein: 3 g; Sodium: 110 mg; Cholesterol: 40 mg; Fat: 6 g;Saturated Fat: 3.5 g; Dietary Fiber: 0 g; Sugars: 3 g; Carbohydrates: 8 g

RASPBERRY-ALMOND BAR COOKIES

Yield: Makes 24 servings.

View Online: http://diabeticgourmet.com/recipes/html/944.shtml

Ingredients

2 cups all-purpose flour

1/2 cup Equal Spoonful or Granulated*

1/8 teaspoon salt

8 tablespoons cold stick butter or margarine, cut into pieces

1 egg

2 tablespoons water

1 teaspoon grated lemon peel

1 jar (10 ounces) seedless raspberry spreadable fruit

3 tablespoons toasted sliced almonds

* May substitute 12 packets Equal sweetener

Directions

Combine flour, Equal and salt in medium bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs.

Stir in egg, water and lemon peel. Mixture will be crumbly.

Press mixture evenly onto bottom of well-sprayed 8 x 8-inch square baking pan. Bake in preheated 350°F oven 12 to 15 minutes or until edges of crust are lightly browned.

Remove pan from oven and spread raspberry fruit over top. Sprinkle with almonds. Return to oven, and bake an additional 10 to 12 minutes or until raspberry fruit is bubbly. Cool completely on wire rack. Cut into bars.

Store in airtight containers at room temperature.

Nutritional Information (Per Serving): Calories: 86; Protein: 2 g; Sodium: 16 mg; Cholesterol: 19 mg; Fat: 4 g; Carbohydrates: 12 g; Exchanges: 1 starch, 1/2 fat